Elucidation on the destabilization mechanism of whipping creams during static storage

Hua Xu, Lan Yang, Jun Jin +7

Food Hydrocolloids

Proteins in Food Systems

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2022Academic literature39 citations4 claims extracted Open Access

The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions

Nahyun Ahn, Ji-Hwa Park, Changhoon Chai +1

Journal of Dairy Science

Proteins in Food Systems

The interaction between dairy proteins [micellar casein (MC) vs. whey protein isolate (WPI)] and phospholipids [PL; soy phosphatidylcholine (PC) vs. milk sphingomyelin (SM)] in an oil-in-water...

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Elucidation on the destabilization mechanism of whipping creams during static storage

The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions

Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel

In vitro colonic fermentation and potential prebiotic properties of pre-digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-products

Antibacterial mechanism of beetroot (Beta vulgaris) extract against Listeria monocytogenes through apoptosis-like death and its application in cooked pork

<i>Salmonella</i> spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance

Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides

Multiclass and multi-residue screening of mycotoxins, pharmacologically active substances, and pesticides in infant milk formulas through ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry analysis

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Residue behaviors, processing factors and transfer rates of pesticides and metabolites in rose from cultivation to consumption

Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis

Wild cereal grain consumption among Early Holocene foragers of the Balkans predates the arrival of agriculture

Optimizing Nutritional Strategies to Prevent Necrotizing Enterocolitis and Growth Failure after Bowel Resection

Perspective: When the cure might become the malady: the layering of multiple interventions with mandatory micronutrient fortification of foods in India

Wine Saccharomyces Yeasts for Beer Fermentation

Modulating the digestibility of cassava starch by esterification with phenolic acids

Recent developments in fermentation technology: toward the next revolution in food production

Flavonoid-Modifying Capabilities of the Human Gut Microbiome—An In Silico Study

Inhibitory effects of lactobionic acid on Vibrio parahaemolyticus planktonic cells and biofilms

Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

An Oat β-Glucan Beverage Reduces LDL Cholesterol and Cardiovascular Disease Risk in Men and Women with Borderline High Cholesterol: A Double-Blind, Randomized, Controlled Clinical Trial

Prevalence and Factors Associated with the Triple Burden of Malnutrition among Mother-Child Pairs in Sub-Saharan Africa

Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

Optimization of refractance window drying conditions for passion fruit puree

Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes

Physicochemical stability of oleogel-in-water emulsions loaded with β-carotene against environmental stresses

Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions

Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads

Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation

Copper and Copper/Zn Ratio in a Series of Children with Chronic Diseases: A Cross-Sectional Study

Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch

Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds

Heat- and cold-induced gels of desalted duck egg white/gelatin mixed system: Study on rheological and gel properties

Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches

Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas

Facile synthesis of zein-based emulsion gels with adjustable texture, rheology and stability by adding β-carotene in different phases

High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality

Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation

Contribution of starch to the flavor of rice-based instant foods

Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking

Glutamate - A multifaceted molecule: Endogenous neurotransmitter, controversial food additive, design compound for anti-cancer drugs. A critical appraisal

Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using multiple waveform rheological technique

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties